Roasted Veggie Pasta with Chicken Breast

This recipe combines the natural sweetness of roasted bell peppers, cherry tomatoes, and courgettes with the aromatic essence of thyme and garlic. Tossed with fusilli pasta and a hint of balsamic vinegar, this veggie-packed delight is topped with tender, butterflied chicken breasts, perfectly seasoned and pan-seared with thyme and garlic butter. Each bite offers a delightful contrast of textures and flavors: the creamy, savory notes of Parmesan cheese meld with the smoky, caramelized vegetables, while the juicy chicken adds a protein-rich finishing touch. Simple yet sophisticated, this dish is perfect for a light summer dinner or a special weekend meal.

Ingredients:

➡️For the Pasta:

• 2 bell peppers (300g), deseeded and chopped
• 1 courgette (60g), chopped
• 1 red onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 400g cherry tomatoes
• 1 sprig of thyme
• 1 tsp dried oregano
• 140g fusilli pasta
• 1 tsp balsamic vinegar
• Parmesan cheese, grated
• Olive oil
• Sea salt flakes
• Ground black pepper

➡️For the Chicken Breast:

• 2 chicken breasts, butterflied
• Ground salt
• Ground black pepper
• 1 sprig of thyme
• 2 garlic cloves, peeled
• 10g butter
• Olive oil

Method:

1. Roast the Vegetables:

• Preheat the oven to 180°C with a fan.
• Mix all the chopped vegetables (bell peppers, courgette, red onion, garlic, cherry tomatoes) with some olive oil in an ovenproof pan.
• Roast for about 40 minutes.
• Season with sea salt flakes and ground black pepper, mix well, and put back in the oven for another 10 minutes.

2. Cook the Pasta:

• Meanwhile, cook the fusilli pasta according to the instructions on the package.
• Drain the pasta and set aside.

3. Combine Pasta and Vegetables:

• Pour the cooked pasta into the pan with the roasted vegetables.
• Add grated Parmesan cheese and mix well.
• Cover with a lid to keep warm until ready to serve.

4. Prepare the Chicken:

• Season the butterflied chicken breasts with ground salt and ground black pepper.
• Heat a frying pan over medium heat with some olive oil.
• Fry the chicken breasts, adding the sprig of thyme, garlic cloves, and butter.
• Baste frequently until the chicken is fully cooked.
• Slice the chicken breasts for serving.

5. Serve:

• Place the roasted vegetable pasta in a bowl.
• Top with the sliced chicken breast.
• Sprinkle with more grated Parmesan cheese and finely chopped parsley for garnish.